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Marinated summer beef

Cooking the beef takes about 1 hour. Allow 5 - 6 hours or overnight for marinating the beef.
How long you cook the beef depends on whether you like it rare or well done, but this dish is most attractive if the meat is still pink. A joint of this weight will be just turning from pink after 1 hour's cooking. Cook for only 50 minutes if you like your beef rare, and for 1 1/4 hours if you like a joint to be well done.

ingredients

serves 4
750 g - 1 kg (1 1/2 - 2 lb) beef roasting joint
100 ml (3 1/2 fl oz) vegetable oil
150 ml (1/4 pint) dry white wine
1 teaspoon mild French mustard
1 teaspoon dried thyme
1 tablespoon lemon juice
1 clove garlic, crushed (optional)
salt and freshly ground black pepper
1 small onion, finely sliced

for the salad

2 potatoes
100 g (4 oz) French beans, fresh or frozen
2 carrots, grated
2 tomatoes, quartered

garnish

8 - 10 black olives
1 tablespoon chopped fresh parsley

method

1. Heat the oven to 180°C (350°F) Gas 4.

2. Wrap the beef in foil and place in a roasting tin. Roast in the oven for about 1 hour. Remove from the oven and leave the beef, still wrapped in foil, to cool for about 45 minutes.

3. Make the marinade: put the oil, wine, mustard, thyme, lemon juice and garlic, if using, in a bowl or in the goblet of a blender. Season with salt and pepper and beat well with a fork, or process in the blender for 30 seconds.

4. Slice the cooled beef into even, neat slices and arrange them in a shallow dish. Arrange the onion slices on top of the beef and pour over the marinade. Cover the dish of beef with cling film and refrigerate for at least 5-6 hours or overnight if possible.

5. Make the salad: cook the potatoes in boiling salted water for 15 - 20 minutes or until just tender. Drain, cool slightly and cut into bite-sized chunks.

6. Meanwhile, cook the beans in boiling salted water for 5 - 10 minutes or until just tender. Drain well and mix with the potatoes in a bowl. While the vegetables are still warm, pour over 2 tablespoons of the marinade from the beef and gently turn them with a fork, without breaking them up, to coat thoroughly with the marinade. Cover and chill in the refrigerator for 1 hour.

7. When ready to serve, mix the grated carrots and the tomatoes with the potatoes and beans. Remove the meat slices from the marinade, draining off any excess marinade from the slices. Remove the onions from the marinade with a slotted spoon and mix them into the mixed vegetables.

8. Pile the vegetable salad into the centre of a serving platter and arrange the marinated beef slices around it. Garnish the platter with black olives and chopped parsley. Serve at once.

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